Irish Cream Chocolate Cookies

I have been keeping this recipe for a little while, and I have some Irish Cream liqueur that is specialized and might not keep as long as other liqueurs. My folks had made this recipe a while ago, and raved about how wonderful the cookies were. They were super rich, but what do you expect with a cookie that is chocolate and filled with Irish Cream liqueur?

This cookie doesn’t call for uncommon ingredients, but it contains quite a few different elements that add to their richness. I know that some people will balk at including coffee powder, but that simply makes the chocolate taste more chocolatey. The coffee flavor is not prevalent at all. Somehow, in the rush of holiday baking, I had run out of white chocolate chips. I used milk chocolate chips in the dough and then topped the cookies with a few additional white chocolate chips.

These cookies have you make the dough, then shape the cookies, and refrigerate for several hours. The dough is too sticky to use at this point, and even shaping the cookies was challenging! I refrigerated the dough for about six hours, and they were much easier to work with. Since these are rich, I am very glad that I made them small. They have a wonderful chocolate flavor with the subtle addition of Irish Cream.

Irish Cream Chocolate Cookies
1 cup butter, room temperature
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup Irish Cream Liquor
2 ⅔ cups flour
1/2 cup cocoa powder
1 teaspoon instant coffee powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
1/2 cup milk chocolate chips

In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. Add the eggs and vanilla, mixing until the ingredients are incorporated. Add the Irish Cream, a little at a time, to the dough.

In a separate bowl whisk together the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt. With the mixer running on low, gradually add the flour mixture. When the flour mixture is almost incorporated, stop the mixer and add the white and milk chocolate chips. Finish mixing the dough with a spatula.

Shape the dough into 1-1/4” balls and place on a plate covered with parchment. Refrigerate the cookie dough balls for at least 4 hours.

Heat the oven to 350. Line two baking sheets with silicone baking mats.

Reroll the chilled cookies into a ball and place on the prepared baking sheets, ensuring that there is plenty of space between the cookies.

Bake for 9-12 minutes, until the cookies are set. Do not over bake. Allow the cookies to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.

Recipe from Confessions of a Baking Queen

Irish Cream Brownie Cookies

I have had my eye on a couple of different recipes that use Irish Cream liqueur. I was just about ready to make one and I read the reviews and they noted that the cookies were bland. I didn’t want bland cookies, but I did want to make something with Irish Cream, so I looked for some alternatives. I found two recipes that I pinned, and in the end, I made these Irish Cream Brownie cookies.

When you read through the recipe, the important thing to take away is that these are brownie cookies. They are extremely chocolaty, and the dough is very brownie-like. What that means in a practical sense is that the dough is basically batter. The recipe suggested chilling the dough for about 15 minutes to firm it up, but I knew that would make little difference. I refrigerated the dough overnight and that worked best. The dough was soft, but workable.

Despite chilling, these cookies are still quite sticky, and I found that working the dough with slightly damp hands worked best. I baked these for 10 minutes, I think, but I was doing something else, and I realized that my timer was going off. Oops! They come out of the oven quite puffy, and I ended up topping each cookie with a few extra chocolate chips. These are super fudgy, and you can immediately taste the Irish Cream in these cookies!

Irish Cream Brownie Cookies
9 ounces bittersweet chocolate, roughly chopped
2 tablespoons butter
1/4 cup + 1 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
2 eggs
3 tablespoons Irish cream liqueur
1/4 teaspoon vanilla
1/4 cup chocolate chips
Place the chopped chocolate and butter in a small saucepan. Set over low heat and melt the  chocolate/butter, stirring until the mixture is smooth. Allow to cool for 10 minutes.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large mixer bowl, beat the brown sugar and eggs on medium until combined. Add the melted chocolate/butter mixture and stir to combine. Add the Irish Cream and vanilla and mix on medium to incorporate.

With the mixer running on low, gradually add the flour mixture. Stir in the chocolate chips with a spatula. The dough will be extremely soft, so refrigerate overnight.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into tablespoon-sized balls and place on the prepared baking sheets. Flatten the top of each cookie slightly.

Bake for about 10 minutes, until the edges are done but still soft in the middle. If desired, press additional chocolate chips into the tops of the hot cookies. Cool for 15 minutes in the pan before removing to a wire rack to cool completely.

Recipe from Bake or Break

Irish Cream Chocolate Chip Cookies

This recipe is inspired by two events in my life. The first is that my husband complains that I never make chocolate chip cookies, which are his favorite. His birthday is soon, so this is a way to make a chocolate chip cookie, but also an interesting variation. The second is that my mom came across this recipe on social media and asked if I had made it. It was a site that aggregated the aggregators, so I found the original on Baker by Nature. I like to use a better-known source if possible.

These cookies are fairly traditional, but there are a few differences. They use Irish Cream liqueur and espresso powder, which is the largest difference. They also contain cinnamon. I wasn’t sure about that, but as I had nothing to compare it to, I simply followed the recipe. I get really upset when folks tell a blogger that their recipe didn’t turn out, but also that they omitted this and that, used substitutes, and used half the quantity of something else.

This recipe makes big cookies, but since I was making them around birthday time, I figured that was good. I often halve recipes but I didn’t in this case. You need to make the dough in advance, and the minimum chilling time is two hours. Overnight was easier for me, as I made the dough one day and baked it the next. The Irish Cream liqueur and the cinnamon in the dough smell fantastic. I baked them up, about 11 minutes a batch, so they were still a little soft in the middle. They are a little darker than your traditional chocolate chip cookie, but the flavor is wonderful- a traditional chocolate chip with the subtle flavor of Irish Cream.

Irish Cream Chocolate Chip Cookies
2-1/2 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1-1/2 teaspoons espresso powder
1 cup butter, room temperature
1/2 cup sugar
1 cup packed brown sugar
1-1/2 teaspoons vanilla
3 tablespoons Irish Cream liqueur
2 eggs
12 ounces chocolate chips

In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and espresso powder; set aside. In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. Add the vanilla and espresso powder and mix again on medium to combine. Add the eggs, one at a time, beating well after each addition.

With the mixer running on low, gradually add the flour mixture, mixing until the flour is almost incorporated. Fold in the chocolate chips with a spatula. Wrap the dough in plastic wrap and refrigerate overnight.

Heat the oven to 375 degrees. Line two baking pans with silicone baking mats.

Shape the dough into rounds, using 2-3 tablespoons per cookie. Place no more than 6 cookies per sheet.

Bake for 10-12 minutes, until golden around the edges. Allow the cookies to cool on the baking sheet for 15 minutes before removing to a wire rack to cool completely.

Recipe from Baker by Nature

Irish Cream Thumbprints

I came across this recipe and I was intrigued. I like thumbprint cookies, but I can’t recall how many chocolate ones I have made, and I’m quite certain I haven’t made them with a boozy filling. In reading the original recipe, it didn’t use Irish Cream liqueur, but instead used Irish Cream coffee creamer. I don’t like sweet and coffee, so I certainly never use flavored coffee creamer. It called for such a small amount, so I figured I would just use regular Irish Cream liqueur. Call me a daredevil!

The recipe also called for 1 cup plus 1 tablespoon butter, which is such an unusual amount! I decided to use 1 cup as that was much easier. The dough was slightly dry, so I added an extra egg yolk, and it came together nicely. I shaped the dough and refrigerated it, which is supposed to help the cookies keep their shape. This can be an issue with thumbprint cookies, so I was happy to try that.

These baked up well, and you do need to be careful with chocolate cookies. It’s very easy to over bake the cookies, so I took them out of the oven when they looked almost finished. The still have a little shine to them, but I knew that even if they were under baked, it would be better than a try cookie. The filling comes together quickly, and the Irish Cream liqueur works just as well as coffee creamer!

Irish Cream Thumbprints
1 cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon espresso powder
1/2 teaspoon salt

4 ounces white chocolate
1 tablespoon butter, softened
1/4 cup heavy cream
2 tablespoons Irish Cream
1/2 cup powdered sugar

In a large mixer bowl, beat the butter and sugar on medium speed until light. Add the egg and vanilla and mix again on medium to combine. With the mixer running on low, gradually add the flour, cocoa powder, espresso, and salt.

Shape the dough into balls and place on a parchment lined baking sheet or large plate. With your thumb or the end of a wooden spoon, press a well into the center of each ball of dough. Refrigerate for 30 minutes.

Heat the oven to 350 degrees and line two baking sheets with silicone baking mats.

Place the chilled cookies on the prepared baking sheets. Bake for 10-12 minutes. When the cookies have been -removed from the oven, reshape the well in the center of each cookie. Cool completely on a wire rack before filling.

Make the filling: in a small bowl combine the white chocolate and butter. Place the heavy cream in a measuring cup and heat until just at the boiling point. Pour the hot cream over the white chocolate mixture and allow to set for 5 minutes. Once the mixture has sat for 5 minutes, whisk until smooth. Add the Irish Cream and powdered sugar and stir until smooth and creamy.

Fill the well in each cookie with the white chocolate/Irish Cream mixture. Allow to set for an hour before serving.

Recipe from Cinnamon Spice & Everything Nice

12 Days of Cookies Day 1: Boozy Chocolate Mint Cookies

Welcome again to my collection of Christmas cookies. Between now and December 25^th, I will post 12 different Christmas cookie recipes. I hope that you’ll be inspired to try something new this Christmas to pair with the classics you love. I always have a great time choosing which cookies to make and this year was no exception. I’ll start this year with a cookie for the adults: boozy chocolate mint cookies. 

The cookbook where I got this recipe describes them as an adult Girl Scout Thin Mint cookie, but the texture isn’t quite right for that. It doesn’t matter, as these are very good on their own accord. The cookie is simple, just a flat chocolate cookie. The interest for these cookies comes in the glaze, which combines Irish cream liqueur, Kahlua, and crème de menthe. I didn’t have crème de menthe but my parents did, so I borrowed some from them. That’s what gives these cookies their mint-ness.

My cookies didn’t turn out at all like the photo in the cookbook. They topped theirs with a Junior Mint and I tried that with mine and it just looked silly. I liked how mine turned out anyway! The glaze is kind of an ugly brown/green color, so I added some food coloring to brighten it up and make the glaze look better. These nice chewy cookies also keep fairly well, so they are a good option if you’re trying to bake ahead of the holidays. Enjoy!

Boozy Chocolate Mint Cookies

8 ounces butter, room temperature

1 cup sugar

½ cup packed brown sugar

2 eggs

½ teaspoon vanilla

2 teaspoons instant espresso powder

2 cups flour

2/3 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1-1/4 to 1-3/4 cups powdered sugar

2 tablespoons Irish cream liqueur

1 tablespoon Kahlua

1 tablespoon crème de menthe

Green food color, if desired

Preheat oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter, sugar and brown sugar until light. Add the eggs, vanilla and espresso powder and stir to combine. In a separate bowl whisk together the flour, cocoa powder, baking soda and salt. With the mixer running on low, gradually add the flour mixture, stirring until the flour is incorporated.

Scoop tablespoons of dough on the prepared baking sheets. Bake until the cookies have flattened, about 12-15 minutes. Cool for 10 minutes on the baking sheets and then remove to a wire rack.

Make the glaze: mix 1-1/4 cups powdered sugar with the Irish cream, Kahlua, and crème de menthe. Whisk until smooth. If desired, add food coloring to the glaze. If the glaze is too thin, add additional powdered sugar. Drizzle over the cooled cookies and allow to set before serving.

Recipe from The Boozy Baker by Lucy Baker

Irish Cream Nanaimo Bars

Whenever the weather gets warm in Seattle, I’m on the lookout for no-bake cookies. The past week has been very warm, near 90 for several days. That means in my house, with no air conditioning, it’s also 90 degrees. That’s much too hot to turn on the oven. In fact, there were a couple of days that were too hot to do anything! It has cooled considerable, to more average temperatures, so I’m very happy about that.

I knew it would be warm so I looked for no-bake cookies, and I naturally turned to Nanaimo Bars. I have made two types of Nanaimo Bars, traditional and cherry almond. They are no-bake but they are still kind of fancy. I went searching and found a Food.com site that had many Nanaimo Bar variations. One of them was Irish Cream Nanaimo Bars and they sounded wonderful. And the Irish Cream liqueur doesn’t get baked out, so these are treats for adults.

These bars have a couple of steps, but each step is quick. It does dirty up quite a few dishes, but that’s the way it is sometimes. You assemble the bars and then cut them before the chocolate is fully set; otherwise the chocolate would just shatter when you cut them in bars. Cutting the bars with a hot knife makes cleaner cuts, but also melts the chocolate a bit, so the filling and the chocolate melt together a bit. It doesn’t matter: these bars are fantastic! The Irish Cream liqueur is very potent, which is enhanced by the chocolate and graham and coconut flavors. Looking to keep your kitchen cool? These bars are for you.

Irish Cream Nanaimo Bars

1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg, lightly beaten
1 teaspoon vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup nuts, chopped

1/3 cup butter, room temperature

3 tablespoons custard powder

1/4 cup Irish Cream liqueur

About 2-1/2 cups powdered sugar

8 ounces semisweet chocolate
2 tablespoons butter

Grease a 9-inch square pan; set aside.

In a large saucepan, melt the butter. Stir in the sugar and cocoa powder, mixing until smooth. Whisk in the egg and vanilla. Remove from the heat and stir in the graham cracker crumbs, coconut, and nuts. Press in the bottom of the prepared pan and refrigerate for 30 minutes.

Make the filling: cream the butter until light. Stir in the custard powder and Irish Cream liqueur. Gradually stir in the powdered sugar. If the filling is too soft, add additional powdered sugar. IF too thick, add more Irish Cream liqueur. Spread the filling over the cooled base, and refrigerate while you make the topping.

Make the topping: in the top of a double boiler or in the microwave, melt the chocolate and butter. Spread the chocolate on top of the bars. Refrigerate until the chocolate starts to harden, about 20 minutes. Cut into squares before the chocolate completely sets. Cut the bars with a knife dipped in hot water and then dried, for cleaner cuts.

Recipe from Food.com

Chocolate Baileys Mud Cake

To celebrate St. Patrick’s Day, the ladies on the online Cooking board I follow decided to cook/bake together and make something with Bailey’s Irish Cream, Guinness, or Irish Whiskey. I thought that sounded like a great idea and I knew I had Irish Cream at home so I searched for just the right recipe to make. I came across this Chocolate Baileys Mud Cake, and knew it was the right one.

This recipe is from an Australian blog, so the measurements were originally in grams and milliliters. I’ve converted them here. The weight measurement is most accurate, but in case you don’t have a scale (you should get one, best investment ever!) I’ve given volume equivalents. This cake uses quite a bit of Bailey’s which is a wonderful thing. The ganache uses heavy cream and Bailey’s, but you could use all of one or the other. The alcohol in the ganache is very obvious and it was quite powerful using half Bailey’s and half cream.

This cake is made in a saucepan. It came out of the oven as the most perfect looking cake. Perfectly straight sides. Perfectly flat on top. It was beautiful. It looked even better topped with shiny ganache. I’m afraid my photos don’t do it justice. Visit the Citrus and Candy blog and see her beautiful photos. This is a lovely chocolate cake and the ganache is just fantastic. Thanks Alison, from Sparks in the Kitchen , for coming up with such a great idea!

Chocolate Baileys Mud Cake

11 tablespoons butter, cut in pieces

3.5 ounces dark chocolate, chopped

3.5 ounces (about ½ cup) sugar

3.5 ounces (about ½ cup) brown sugar

1.75 ounces (about 1/3 cup + 1 tablespoon) cocoa powder

3/4 cup Baileys Irish Cream

6 ounces (about 1-1/3 cups) flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs, room temperature

7 ounces dark chocolate, chopped

½ cup minus 1 tablespoon cream

½ cup minus 1 tablespoon Baileys Irish Cream

pinch of salt

1 tablespoon butter, room temperature

Preheat oven to 320 degrees. Butter an 8” cake pan and line the bottom with parchment. Butter the parchment.

In a large saucepan, combine the butter, chocolate, sugar, brown sugar, cocoa powder and Baileys. Heat on medium, stirring frequently, until the chocolate and butter have melted. Beat with a whisk to make sure the mixture is free of lumps. Remove from heat and cool for 5 minutes.

Add the eggs to the chocolate mixture and whisk to combine. Fold in the flour, baking powder, baking soda, and salt. The batter won’t be completely smooth, just make sure the flour is incorporated. Pour the cake into the prepared pan and smooth the top.

Bake the cake for 35-45 minutes or until a skewer comes out with a few moist crumbs. You want this cake to be a bit gooey, so make sure you don’t over bake the cake. Cool in the pan for 10 minutes, and then remove from the pan and cool completely on a wire rack.

Make the ganache: place the chopped chocolate in a medium bowl. In a small saucepan or in the microwave, bring the cream, Baileys and the salt just to the boil. Pour over the chocolate and allow it to sit for 5 minutes. Whisk the mixture to make the ganache; stir in the butter. Allow the ganache to come to room temperature and thicken (about 30-40 minutes).

Spread the thickened ganache on top of the cooled cake. Serve immediately.

Recipe from Citrus and Candy